Avocado Mousse Dessert

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-- 1 envelope (2 1/4 teaspoons) unflavored gelatin
-- 1/2 cup cold water
-- 2 ripe Hass avocados, peeled, pitted, cubed
-- 2 Tbsp. fresh orange juice
-- 1/2 cup lukewarm water
-- 1 1/2 cups sour cream, room temperature or warmed slightly
-- 1/2 cup sugar
-- 1 Tbsp. vanilla extract
-- 2 Tbsp. fresh orange juice
-- Zest of one orange
-- Oil for preparing molded pan
-- Fresh raspberries, for garnish

Sprinkle gelatin over cold water in a small heavy saucepan and let stand 1 minute. Cook over low heat for 1 to 2 minutes, then remove from heat and let cool completely.

Place avocados in blender jar with lid or food processor. Turn machine on, and through feed tube, gradually add 2 Tbsp. orange juice and up to 1/2 cup water until avocado is smooth and creamy. (Turn machine off and scrape sides with a rubber spatula if necessary.) Transfer to large bowl and gently whisk gelatin mixture into avocado, until the gelatin is incorporated completely.

In separate bowl, blend sour cream, sugar, vanilla, orange juice, and zest, to create a smooth mixture. Gently fold sour cream mixture into blended avocado, combining the two mixtures well and evenly; mixture should be smooth and creamy.

Lightly oil a plastic gelatin mold (approximately 3 – 4 cup capacity). Pour mixture evenly into mold, smooth top. Cover tightly with plastic wrap. Chill mold until firm, at least 4 hours or overnight. To unmold, set bottom of mold in a pan or bowl of hot water for a few seconds. Place serving plate over mold before inverting mold onto plate. Slice to serve. Garnish each serving with fresh raspberries. Makes 12 to 16 dessert servings. 

Source:  www.hispanicprwire.com

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